Churros with Hot Chilli Chocolate
oil for frying
Hot Chilli Chocolate
Lindt Excellence Chilli dark chocolate,
To make the churros
Sift the flour and the salt into a bowl.
Place the water into a saucepan. Add the butter and melt over low heat.
Bring this mixture to the boil before adding the flour mixture.
Stir with a wooden spoon until the mixture comes away from the side of the saucepan and forms a ball.
Transfer this mixture into a bowl and using an electric mixer, beat in the eggs until the mixture becomes thick and glossy.
Then transfer this mixture into a piping bag that has a 1cm diameter fluted nozzle.
Mix the caster sugar and the cinnamon in a long bowl ready to roll the churros in once they have been cooked.
Heat the oil (enough to have an 8 cm depth) over a medium heat till it gets to 190c.
Pipe the dough, 10 cm lengths, into the oil. You will need to cut the dough as you go.
Cook for about 2 minutes, turning in the middle until golden brown on both sides.
Transfer to a plate and drain on paper towel before rolling in the mixed sugar and cinnamon mix.
Repeat with the remaining dough in batches.
To Make the Hot Chilli Chocolate
Heat the milk in a saucepan over medium heat until just boiling.
Take of the heat and add the chocolate.
Mix with a metal spoon until smooth.
Pour the chocolate mix among serving glasses and serve with the churros.
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